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Sam Chapple-Sokol

& cheese

I’m also, randomly, kind of an expert on cheese.

I contributed to the James Beard Award-winning Oxford Companion to Cheese. I wrote pieces about Fromage Fort, the modernist approach to cheese, and the history of cheese in military rationing.

I also wrote a very esoteric piece about terroir and one of my favorite cheeses, Tarentaise, in a literary journal called Kitchen Work.

I also wrote a treatise on French wine and cheese pairing for the boutique wine importer Ansonia Wines.

🧀 🧀 🧀 
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